Bluecheesestuffedporkloinchops Recipes

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BLUE CHEESE STUFFED PORK LOIN CHOPS



Blue Cheese Stuffed Pork Loin Chops image

This recipe occurred to me because I love blue cheese melted over a thick juicy beefsteak . . . why wouldn't it taste yummy with pork as well ? I have used both Roquefort as well as Gorgonzola, both work equally well. Measurements are estimates, as they will depend on the size of your chops.

Provided by FlemishMinx

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 thick boneless pork chops (also known as mignonettes)
2 -4 tablespoons blue cheese
1 tablespoon olive oil
2 cloves garlic
1/4 teaspoon dried thyme, to taste
salt and pepper, to taste
1/2 cup dry white wine

Steps:

  • With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
  • Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
  • The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
  • Use as much of the cheese as is necessary to fill the pocket.
  • Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
  • Heat olive oil in a saute pan.
  • Make several slices through the garlic yet keeping each clove intact.
  • Fry in the oil till brown but not burned, then remove from pan.
  • Season chops with salt, pepper, and thyme.
  • Brown the chops in the oil on each side.
  • The cheese will probably begin to melt and leak from the chop, but don't worry about this.
  • When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
  • Remove them from pan directly to dinner plate.
  • Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
  • This should only take a moment.
  • Serve sauce over the chops immediately, and enjoy.

Nutrition Facts : Calories 429.4, Fat 22, SaturatedFat 7, Cholesterol 130.3, Sodium 210.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 41.9

BLUE CHEESE STUFFED PORK CHOPS



Blue Cheese Stuffed Pork Chops image

These are quite delicious. You need to have chops at least 1 inch in thickness. You can also a use a frenched rack of pork. I have made it with two thin chops toothpicked together but the presentation is not as nice. My family really liked these, and they are quite presentable for company. Also they are fairly simple to make.

Provided by conniecooks

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 thick pork rib chops, 1 inch thick (you can use boneless loin chops)
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups fresh French bread, cubed into fairly small pieces
1 cup fresh mushrooms, chopped
1 shallots, finely minced or 2 tablespoons onions
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
1 garlic clove, finely minced
2 tablespoons chicken stock
1/2 cup crumbled gorgonzola (you can use Roquefort or any blue cheese that you like)
salt & pepper
1/2 cup white wine
1/2 cup low sodium chicken broth (or homemade stock)
1/2 cup heavy cream
2 -3 tablespoons crumbled gorgonzola (you can use Roquefort or any blue cheese that you like)

Steps:

  • Preheat oven to 350°F.
  • Melt 1 Tbsp butter in cast iron or oven proof heavy skillet.
  • Add bread and sauté till golden and crisped (about 10 min) remove and place in medium sized bowl.
  • Melt 1 tbsp butter in skillet.
  • Add mushrooms, shallot, herbs and garlic. and sauté until soft (about 5 minutes).
  • Add 2 tbsp chicken stock. mix in well.
  • Allow mixture to cool.
  • Mix in cheese when cooled. Adjust seasoning with salt & pepper.
  • Cut each chop horizontally in half to bone or almost in half if using boneless chops.
  • Divide stuffing mixture evenly in four and insert into pocket closing with tooth picks if necessary.
  • Season chops with salt & pepper.
  • Add olive oil to skillet and brown chops for 2 minutes on each side.
  • Cover with lid or foil and bake until cooked, about 25 minutes.
  • Sauce:.
  • Remove chops to platter and let rest covered with foil.
  • Add wine to skillet and deglaze. Cook till reduced to a tbsp or two.
  • Add chicken stock and cook a minute or two.
  • Add cream and heat through.
  • Add crumbled cheese and heat gently till melted.
  • Check for salt & pepper seasoning.
  • Pour over mashed potatoes and serve with chops.
  • YUMMY.

BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS



Blue Cheese, Bacon and Chive Stuffed Pork Chops image

This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!

Provided by DOMMECHEF

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 2

Number Of Ingredients 7

2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
  • In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
  • Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 2 g, Cholesterol 101.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 992.5 mg, Sugar 0.4 g

NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS



Nana's Melt in Your Mouth Blue Cheese Pork Chops image

My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose.

Provided by bayou-mimi

Categories     Pork

Time P3DT10m

Yield 4 serving(s)

Number Of Ingredients 5

4 pork chops, thick cut
1 (10 1/2 ounce) can chicken broth
4 tablespoons flour, seasoned
4 ounces blue cheese, crumbled
2 tablespoons oil

Steps:

  • Pre-heat oven to 250.
  • Season the chops on both sides with salt, pepper and a little garlic powder.
  • Lightly coat the chops in the sesoned flour.
  • Heat oil in skillet and brown chops on both sides.
  • Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
  • place the chops in the pan in a single layer and pour the chicken broth around them.
  • Sprinkle the cheese evenly on top of the chops and cover the pan.
  • Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.

FIG AND BLUE CHEESE STUFFED PORK TENDERLOIN



Fig and Blue Cheese Stuffed Pork Tenderloin image

This is a wonderful recipe that I found in Cooking Light Magazine. It's easy to prepare, few ingredients and has a beautiful presentation. I've served this with wild rice and steamed green beans with garlic. Enjoy!

Provided by Cookin in NJ

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 lb) pork tenderloin, trimmed and butterflied
1/2 cup dried fig, coarsely chopped (like Sun-Maid)
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
cooking spray
1 tablespoon apple jelly, melted

Steps:

  • Preheat oven to 450°F.
  • Butterfly the pork by slicing it in half lengthwise, cutting to, but not through, the other side. Open the halves (like a book), laying pork flat.
  • Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
  • Sprinkle the figs and blue cheese over the pork, leaving about a 1/2-inch margin around the outside edges. Roll up the pork lengthwise, like a jelly-roll. (I tucked in the sides prior to rolling to keep stuffing in, but this is optional.) Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined pan coated with cooking spray.
  • The original recipe called for baking it at 450°F for 20 minutes, however, I've found the tenderloin to still be raw in some areas, so I've adjusted the pre-jelly cooking time to about 25-30 minutes. Use a thermometer to gauge.
  • Remove the pork from the oven and brush with the melted apple jelly. Return the pork to the oven and bake for an additional 5 minutes or until the thermometer reads 160°F (slightly pink). Keep an eye on the pork if cooking for longer than the additional 5 minutes because I've found the apple jelly that melts onto the pan will begin to burn.
  • Remove the pork from the oven and let it stand for 10 minutes. Remove the twine and cut the pork into 1 inch slices, or to the thickness of your liking.
  • Yield: 4 servings (serving size: 3 1-inch slices).

Nutrition Facts : Calories 256.7, Fat 9, SaturatedFat 4.5, Cholesterol 86.4, Sodium 588.5, Carbohydrate 16.1, Fiber 1.9, Sugar 11.7, Protein 27.7

FENNEL, APPLE AND BLUE CHEESE STUFFED PORK LOIN



Fennel, Apple and Blue Cheese Stuffed Pork Loin image

This stuffed pork loin combines all the best flavors of fall - from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil
2 cloves garlic, minced
2 medium shallots, diced
1 medium fennel bulb, diced
½ teaspoon fennel seeds, crushed
2 tablespoons minced fresh rosemary, divided
1 large tart, firm apple (like Granny Smith), diced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon honey
1 teaspoon apple cider vinegar
1 tablespoon apple brandy
½ cup crumbled Gorgonzola dolce or other blue cheese
2 bacon strips, cooked crisp, fat drained and crumbled
1 ¾ pounds boneless pork loin roast, butterflied
Kitchen twine
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon.
  • Line a baking sheet with a heavy sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast. Layer another two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil over the first one. Set aside.
  • Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side.
  • Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 21.9 g, Cholesterol 92.4 mg, Fat 21.3 g, Fiber 3.3 g, Protein 30 g, SaturatedFat 7.1 g, Sodium 587.9 mg, Sugar 12.2 g

BLUE CHEESE-STUFFED PORK CHOPS FOR TWO



Blue Cheese-Stuffed Pork Chops for Two image

In this updated take on bacon-wrapped pork chops, prosciutto--an unsmoked Italian-style ham--replaces the bacon and holds in a creamy Gorgonzola filling. If you can't find prosciutto, substitute thin slices of deli ham or bacon. Pair the chops with Balsamic Greens with Plums (recipe follows).

Provided by Crafty Lady 13

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

3 teaspoons olive oil, divided
1/2 cup chopped red onion
2 teaspoons minced fresh rosemary
1/4 cup grumbled gorgonzola
2 (5 -6 ounce) boneless pork loin chops (1 inch thick)
4 thin slices prosciutto
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons extra virgin olive oil
4 cups mixed salad greens
2 ripe plums

Steps:

  • Heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. Cook and stir onion and rosemary 6 minutes or until onion is soft. Remove onion mixture, cool. Stir in cheese.
  • With small knife, make horizontal slit in each pork chop to create pocket, being careful not to cut all the way through. Fill with blue cheese mixture. Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks.
  • Heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. Cook pork 8 to 10 minutes or until pale pink in center, turning once. Remove toothpicks before serving.
  • For Balsamic Greens with Plums: Whisk balsamic vinegar and Dijon mustard in small bowl; whisk in extra-virgin olive oil. Cut the 2 ripe plums into thin wedges; combine with mixed greens. Toss with enough dressing to lightly coat greens; serve with remaining dressing.

Nutrition Facts : Calories 515.1, Fat 35.4, SaturatedFat 9.5, Cholesterol 107.6, Sodium 350, Carbohydrate 13.4, Fiber 1.8, Sugar 9.6, Protein 35.3

BLUE CHEESE PORK MEDALLIONS



Blue Cheese Pork Medallions image

This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. -Lynne German, Woodland Hills, CA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound)
2 teaspoons Montreal steak seasoning
2 tablespoons butter
1/2 cup heavy whipping cream
1/4 cup crumbled blue cheese
1 tablespoon minced fresh parsley

Steps:

  • Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.

Nutrition Facts : Calories 317 calories, Fat 23g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 539mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.

BACON/BLUE CHEESE STUFFED PORK LOIN



Bacon/Blue Cheese Stuffed Pork Loin image

Make and share this Bacon/Blue Cheese Stuffed Pork Loin recipe from Food.com.

Provided by Fishgettersgirl

Categories     Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 -4 lbs boneless pork loin
kitchen twine
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
10 ounces frozen spinach, thawed and drained
4 ounces cream cheese, softened
1/2 cup crumbled blue cheese
1 1/2 tablespoons Dijon mustard
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground black pepper
1/2 cup chopped green onion
2 slices bacon, cooked and crumbled
1/4 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350°F.
  • To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
  • Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.
  • Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
  • Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.
  • Roast for 45-60 minutes, or until internal temperature is 150-155°F Let stand for 1 minutes.
  • Slice the pork, removing twine as necessary.

Nutrition Facts : Calories 460.1, Fat 31.8, SaturatedFat 13.1, Cholesterol 132.9, Sodium 353.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 39

BLUE CHEESE-STUFFED PORK TENDERLOIN



Blue Cheese-Stuffed Pork Tenderloin image

Blue cheese stuffing adds special taste to the plain pork dinner in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 small onion, finely chopped (1/3 cup)
1 clove garlic, finely chopped
1 cup (4 oz) crumbled blue cheese (preferably an aged Gorgonzola)
3 tablespoons coarsely chopped dried cherries
3 tablespoons chopped pecans
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
2 pork tenderloins (1 lb each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil

Steps:

  • Adjust oven rack to middle position. Heat oven to 400°F.
  • In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes.
  • In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.
  • Place 1 pork piece on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Repeat with remaining pork. Spread half of the cheese mixture in center of each pork piece. Close up pork and tie with kitchen twine to secure. Season outside with salt and pepper.
  • In 12-inch ovenproof skillet, heat oil over medium-high heat until shimmering and hot. Add pork and cook about 4 minutes or until browned. Flip, being careful not to open them up, and cook about 4 minutes longer. Insert ovenproof meat thermometer so tip is in the thickest part of pork.
  • Place skillet in oven and roast 10 to 15 minutes or until meat thermometer inserted in center reads 155°F. Remove from oven and allow to rest, loosely covered with foil, about 5 minutes (temperature will continue to rise to 160°F). Slice each pork piece into 6 pieces. (If you don't have an ovenproof skillet, after browning pork in skillet, carefully place them in foil-lined 13x9-inch pan and then place in oven.)

Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

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